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1
Lightly grease a deep 200mm loosebottomed cake tin.
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2
Measure the flour baking pwdr sugar Large eggs almond extract and melted butter into a bowl mix well till blended then beat for a minute.
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3
Spread half this mix into the tin.
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4
Thickly slice the apples and lay on top of the mix in the tin piling mostly towards the centre.
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5
Using 2 dessertspoons roughly spoon the remaining mix over the apples.
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6
this is an awkward thing to do but just make sure which the mix covers the centre well as it will spread out in the oven.
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7
Sprinkle with the flaked almonds.
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8
With the grid shelf on the floor of the roasting oven and the cool plain shelf nn the second set of runners cook the cake for about 20 min or possibly till pale golden watching carefully.
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9
Transfer the plain shelf (that is very warm!)
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10
to the middle of the simmering oven and then lift the cake very carefully on to this and bake for a further 30 to 40 min or possibly till a skewer comes out clean when inserted into the centre of the cake.
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11
Bake on the grid shelf on the lowest set of runners in the baking oven for about 1 1/4 hrs till a skewer comes out clean when inserted into the centre of the cake.
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12
If the cake is getting too brown protect with the cool plain shelf hung above the cake.
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13
The apples can be windfalls or possibly even shrivelled ones left in the fruit bowl.
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14
Serve hot with ice cream or possibly creme fraiche as a dessert or possibly with coffee in the morning as one would a danish pastry again hot dusted with icing sugar.
